Диля 
The Japanese cheesecake, also known as Japanese Cotton Cheesecake, is a light and delicate dessert with a unique taste. Here is a recipe to cook it yourself:
Ingredients:
– 200 g creamyra
– 50 g butter
– 100 ml of milk
– 6 eggs (divide proteins and yolks)
– 100 g of sugar
– 60 g of flour
– 1 tablespoon of starch
– 2 tablespoons of lemon juice
– A pinch of salt
Instructions:
1. Previously heat the oven to 160 ° C. Prepare the baking dish, lubricating it with oil and sprinkling with flour or laying out parchment paper.
2. In a large bowl, mix the cream-raw and butter until the smooth texture is obtained.
3. Add milk and mix. Then add the yolks and continue to beat.
4. In another pure bowl, beat the proteins of the eggs with salt until the peaks are formed. Gradually add sugar and beat until the mixture becomes thick and shiny.
5. Transfer 1/3 whipped proteins into a bowl with a creamy and gently mix to connect.
6. Add flour and starch to a bowl with a creamy mixture and again carefully mix until a homogeneous state is obtained.
7. Then add lemon juice and mix again.
8. Gently add the remaining proteins and gently mix so as not to lose volume.
9. Pour the mixture into the prepared baking dish.
10. Place the form with a dough on a baking sheet and place it in a preheated oven. Bake for about 60-70 minutes or until the cheesecake acquires a golden color and will not be springed when pressed.
11. When the cheesecake is ready, turn off the oven and leave it to cool in it for 10-15 minutes.
12. After that, carefully remove the cheesecake from the oven and leave it to cool to room temperature.
13. Then transfer the cheesecake to the refrigerator and cool for several hours or best at night.
14. After cooling, the Japanese cheesecake is ready to serve. Garnish it at the request of fresh fruits, berries or sprinkle it with powdered sugar before serving.
Enjoy this light and delicate Japanese cheesecker with your loved ones and friends!
